Cevapi & Ajvar

INGREDIENTS

Cevapi:
250g beef mince
250g lamb mince
2 tsp Supreme Onion Powder
1 tsp Supreme Garlic Powder
1 tsp Supreme Coarse Black Pepper
1 tsp baking powder
1 egg, lightly beaten
2 tbsp sparkling water
Salt to taste
¼ cup oil

Ajvar:
2 medium aubergines
2 red peppers
½ tsp Supreme Garlic Powder
Pinch of Supreme Coarse Black Pepper
Salt to taste
Juice of half a lemon
⅓ cup olive oil
½ tsp Supreme Chilli Powder

METHOD

Add all ingredients for the cevapi in a bowl, mix well. Shape mince into small oblong patties and place on a lined baking sheet and refrigerate until needed. To prepare the ajvar turn grill on max. Using a knife pierce red peppers and aubergines then place on a baking sheet. Place under hot grill and roast and keep turning until the skin of the vegetables blacken. Place grilled aubergine and peppers in a resealable bag for 30 minutes. Once they’ve cooled slightly, pull off and discard the skins and add to a blender along with garlic powder, salt, pepper, salt, olive oil, lemon juice and chilli powder and blend until smooth. Pour into a serving bowl and set aside. Place a grilled pan over medium-high heat. Add cevapi and cook until done. Serve cevapi with ajvar.